Strangozzi with rocket, pancetta and prawns
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Salt |
| 4 | tablespoons | Olive oil |
| 1 | Clove garlic; peeled and chopped | |
| 1 | 130 gram pac cubetti pancetta | |
| 250 | grams | Ripe tomatoes; skins and pith |
| ; removed, roughly | ||
| ; chopped (8oz) | ||
| 100 | millilitres | White wine; (31/2fl oz) |
| 125 | grams | Frozen cooked prawns; defrosted (4oz) |
| 2 | 40 g packs rocket | |
| Salt and freshly ground black pepper | ||
Directions
Place a saucepan of hot water over a moderate heat, add 1 teaspoon of salt and bring to the boil.
Add the strangozzi and cook as per pack instructions.
In the meantime heat the olive oil in a large frying pan or saucepan, saute the garlic, then add the pancetta, tomatoes and wine and cook for approximately 5 minutes. Finally add the prawns and rocket cooking for a further 1-2 minutes, season.
Drain the pasta and combine with the sauce and serve immediately.
Converted by MC_Buster.
NOTES : A combination of pasta with fresh pancetta, prawns and peppery rocket.
Converted by MM_Buster v2.0l.